happy, happy

Isn't this the best diagram ever? It's always good to learn new ways to wrap things up. Via Whip Up.

Ahhh, holiday time. It's here! A and I are so looking forward to eating delicious food, ice skating, watching movies, baking cookies and taking walks.

I leave you with a yummy ginger cookie recipe from the November/December Vegetarian Times. Until next year!

3/4 c sugar
1/4 c butter
1/4 c crystallized ginger, chopped
1 tbs. blackstrap molasses
1 tbs. vanilla extract
1/4 c warm water
2 c whole wheat flour (I have used spelt to great success)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. powdered ginger
1/2 tsp. allspice
1/8 tsp. ground black pepper

4.5 tbs. lime or lemon juice
3 c confectioner's sugar

+ Preheat oven to 375F. Coat baking sheets with cooking spray (or line with parchment paper). Whisk together sugar, butter, oil, crystallized ginger, molasses, vanilla and water. Combine flour, baking soda, salt and spices in a separate. Stir flour mixture into sugar mixture.

+ Drop spoonfuls of dough, 1" apart onto prepared baking sheets. Bake 10-12 minutes. Cool 3 minutes, then transfer to wire racks to cool completely.

+ Whisk lime/lemon juice and sugar until smooth. Dip cookies in glaze. Let glaze harden on wire racks, then store cookies in airtight container.